By Tim Spivey “The single most important thing great companies did that good companies didn’t was make superb people decisions.” That was from Jim Collins at the Catalyst West conference last week. Collins is one of my favorite…OK, my favorite, author on leadership from a business perspective. The research his team has done over the […]
Read More >A new study conducted by The Barna Research Group in conjunction with Brad Lomenick, key visionary and president of Catalyst, one of America’s most influential leadership movements, has discovered that 82 percent of faith leaders today agree “the nation is facing a crisis of leadership because there are not enough good leaders now.” The results […]
Read More >I fly a lot. Living in Charlotte, NC, I used to fly USAir as Charlotte is their primary hub.
Read More >The job will get done better and more consistently if those on the staff like each other.
Read More >By Sam S. Rainer III When God guides a church, it’s not a smooth journey. Ministry in a community is stop-and-go. The church is called to go share the only message of hope and stop for those in need. Many people are aware that something bigger than their personal world exists. They desire to take […]
Read More >One of the reasons we have many local churches today that have 10,000 or more members is because church leaders were willing to take risks; they were willing to be innovative.
Read More >This isn’t just about asking for directions or how to read a map. It’s about clear and simple instructions or communication about the path itself.
Read More >By Cathy Lynn Grossman (RNS) With the voting now underway in the election of a new pope, the College of Cardinals will seek a prayerful, joyful pastor — and a savvy enough manager who could bring order to the medieval chaos of church bureaucracy. A CEO pope, if you will. There are three things any […]
Read More >Pastors are not staying at churches long enough to bring about considerable change. As a result, churches remain in a perpetual state of stagnation.
Read More >When I see generic ketchup at a restaurant, I say to myself: If they’re willing to save a penny per customer (two pennies at the most) by using generic ketchup – and this is one of the most visible condiments – then how are they saving money in the kitchen?
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